Directions

In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.Yield: 6-8 servings.

Originally published as Sweet Potato Slaw in Taste of Home
October/November 1998, p18

In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.Yield: 6-8 servings.

Originally published as Sweet Potato Slaw in Taste of Home
October/November 1998, p18